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The course
In this PDF Workbook, you will find all things Buttercream!
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It starts with the important stuff: the fundamentals of Buttercream making: the role of the key ingredients, the importance of temperatures, why does a Meringue Buttercream splits and how to avoid it - because like everything else in the patisserie world, a successful recipe start with a good understanding of the fundamentals!
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You will also find how to make my favourite options from scratch: pistachio paste, coffee extract and Nuts praliné.
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And of course, the reason you're here, my six favourite (and exclusive) buttercream recipes!
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- Light Brown Sugar Swiss Meringue Buttercream (aka Golden SMBC!)
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- Fruit Puree Meringue Buttercream - as the name entails, a buttercream made from fruit puree for endless and colourful possibilities!
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- Crème Anglaise (aka luscious custard) Buttercream
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- My Chocolate Buttercream which is THE buttercream I use for my chocolate cakes - inside and out!
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- My Fondant Patissier Buttercream which is my favourite (and in my opinion the best!) alternative to the American Buttercream, but super silky and smooth - you won't be coming back once you've tried it!
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And last but not least, the latest bonus additions:
- A step-by-step video of how to make my signature Golden Swiss Meringue Buttercream,
- My Honey Meringue buttercream! A silky smooth and floral buttercream that will give your cakes a unique twist!
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How does it work?
This course is a fully downloadable workbook that you will be able to keep and use as often as you wish.
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As mentioned above, it contains one step-by-step video for the Swiss Meringue Buttercream.
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By purchasing this class, you have unlimited and lifetime access to it.
That means, your class, your kitchen, your pace.
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This course is beginner-friendly, but it has been designed with professional and amateurs Cake Artists in mind!
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IMPORTANT NOTE: This course contains buttercream recipes only - it is not a cake "decorating" course, but all recipes are designed to be used by Cake Designers as the base of their cakes.
